Spicy Pasta in Creamy Pink Tomato Sauce (Gluten Free)
Jump to RecipeThis recipe was an instant hit with my family! Inspired by Giada De Laurentiis, this Creamy Pasta Recipe can be the Main Dish or a Side. It's SO quick and easy to prepare, making it perfect for those busy nights! Enjoy 🙂
Ingredients
- 3 Tbsp Olive Oil
- 1 tsp Chopped Garlic
- 2 Shallots Finely Chopped
- ½ tsp Salt
- ½ tsp Chile Flakes reduce to 1/4 tsp for a less spicy dish
- 1 12-13 oz. Uncooked Pasta (Gluten Free) I used Gluten Free Spiral Pasta, but any Pasta you have on-hand will do.
- ½ Cup Dry White Wine I used Barefoot's Pinot Grigio
- 1 Cup Tomato Puree
- ⅓ Cup Heavy Cream or Half & Half Bring to room temperature
- 1 Cup Parmesan Cheese Grated or Shredded
- ¼ Cup Fresh Basil, chopped I used semi-dried Basil (found in the Produce Section)
Instructions
- Gather your ingredients.
- Fill a Large Pot with water and 1 tsp. Salt. Place on burner and set on high heat.
- While water is heating up, place a large skillet on cooktop and add the Olive Oil, Garlic, Shallots and Salt. Heat over medium-low until Shallots are a light, golden brown (about 5 minutes).
- Add the Chile Flakes to the large skillet and cook for 2-3 minutes to bring out the flavor of the Chile Flakes.
- Once the water for the Pasta has come to a boil, add the Uncooked Pasta and cook according to the package instructions, minus 2 minutes. Do not drain!
- While the Pasta is cooking, add the Wine to the large skillet and cook for about 2 minutes, or until the mixture has been reduced by half.
- Next, add the Tomato Puree and Cream to the large skillet, combining well. Simmer for 5 minutes, stirring often.
- Once the Pasta is done, use a slotted spoon to transfer the Pasta from the water to the large skillet. Add 3/4 cups of the Parmesan Cheese and gently stir to thoroughly coat the Pasta with the Sauce and Parmesan.
- Top with the remaining Parmesan Cheese and Basil right before serving...Enjoy!
